| 食品感官分析技术应用及方法学研究进展 |
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| 引用本文： | 刘登勇,董丽,谭阳,刘欢.食品感官分析技术应用及方法学研究进展[J].食品科学,2016,37(5):254-258. |
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| 作者姓名： | 刘登勇 董丽 谭阳 刘欢 |
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| 作者单位： | 渤海大学食品科学与工程学院，辽宁省食品安全重点实验室，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁 锦州 121013 |
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| 基金项目： | 国家自然科学基金面上项目(31571861);国家自然科学基金青年科学基金项目(31501410);公益性行业(农业)科研专项(201303082) |
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| 摘 要： | 感官分析技术经过几十年的发展,已经在产品研发、质量控制、风味营销和质量安全监督检验等方面起到强大作用,迅速成为现代食品科学技术及食品产业发展的重要技术支撑。本文主要介绍了感官分析技术的基本概念和传统方法,着重讨论其在食品行业的应用以及方法学方面的一些创新。
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| 关 键 词： | 食品 感官分析 应用 方法创新 |
Methodology and Application of Sensory Evaluation Technology in Food Science |
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| LIU Dengyong;DONG Li;TAN Yang;LIU Huan.Methodology and Application of Sensory Evaluation Technology in Food Science[J].Food Science,2016,37(5):254-258. |
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| Authors: | LIU Dengyong;DONG Li;TAN Yang;LIU Huan |
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| Affiliation: | Food Safety Key Laboratory of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China |
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| Abstract: | After decades of development, sensory evaluation has played a strong role in product development, quality control,
marketing, flavor analysis, quality and safety supervision and inspection, and has quickly become an important technical support
for modern food science and technology and the food industry. This paper mainly introduces the basic concepts and traditional
methods of sensory evaluation, focusing on its application in the food industry and innovation in methodology. |
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| Keywords: | food sensory evaluation application innovation of methods |
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